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Crunchy Coconut Vanilla Granola

Crunchy Coconut Vanilla Granola (Home Grown Kitchen)

granola land
Granola, Yoghurt and Papaya (no, they are not carrots)

Nicola Galloway of Home Grown Kitchen blog shares her Crunchy Coconut Vanilla Granola recipe.

This makes quite a large batch so don’t be concerned about the quantity of butter, it gives the granola a lovely crunchy texture. You can also use coconut oil for dairy-free and replace the sugar with coconut sugar. Serve with fresh seasonal fruit (in our case papaya) and natural yogurt.

250g butter or coconut oil
1/3 cup honey
1/3 cup panela (Colombian unrefined cane sugar), raw sugar or coconut sugar
1 tsp pure vanilla extract
1/2 tsp sea salt
2 kg quick-cook rolled oats
1 coconut, flesh removed and coarsely grated
OR 2 cups dried shredded coconut
1 cup chopped nuts; almonds, peanuts, brazil nuts, cashew nuts etc.
2 egg whites, beaten

Continue to Homegrown Kitchen for the recipe: http://www.homegrown-kitchen.co.nz/2013/09/25/crunchy-coconut-vanilla-granola/

 

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This recipe summary was posted by Neil Smith Wholefood Enthusiast at Camp Coconut.

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